| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Seafood, Eggs |
American |
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
qt |
"Chicken Soup Stock" or canned chicken broth |
| 1 |
md |
Yellow onion; diced |
| 4 |
tb |
Butter or olive oil |
| 4 |
tb |
Flour |
| 2 |
c |
Unpeeled potatoes; diced in 1/4-inch pieces |
| 1 |
|
Bay leaf |
| 2 |
c |
Half-and-half |
| 8 |
|
Ears fresh corn; scraped from the cob -or- |
| 1 |
pk |
(20-oz) frozen corn kernels; & |
| 1 |
cn |
(17-oz) creamed corn |
| 1 |
lb |
Crawfish tail meat; cooked |
| 4 |
tb |
Chopped parsley for garnish |
| 3 |
|
Hard-boiled eggs; sliced |
INSTRUCTIONS
SERVES 8-10
Although this delicious soup is just perfect for a cold winter evening, I
made it one day in July and enjoyed it even in the summer heat. It seems
that we are getting back to making soup, a food product that our
forefathers and foremothers practically lived on.
Place the chicken stock in a 6-quart kettle and put it on to heat.
In a small frying pan saut. the onion in the butter or oil just until
clear. Stir in the flour and cook for a moment, thus making a roux. Stir
the roux into the hot soup stock, stirring until the soup thickens a bit.
Add the potatoes and bay leaf and cook until the potatoes are tender.
Remove the bay leaf.
Add the half-and-half and the corn. Bring to a simmer and season to taste
with salt and pepper. I like a bit of extra pepper in this dish. Finally,
add the crawfish meat and heat for just a moment. Serve, garnished with the
parsley and sliced eggs.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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